Author Archives: Susie O

Village Burger Bar

I remember the days when weekend nights were spent at The Loon (RIP) and were often followed by late night burgers and fries at Village Burger Bar.  If I had a dollar for every time I called a cab to pick me up at VBB, I’d have about $7.  (I miss the days that I could do that and not feel like death warmed-up the following day. Damn y slowing metabolism and adult responsibilities.)

Village Burger Bar has been around for years and has proved its staying power.  So many other burger joints have come and gone, but they’re still around flipping burgers and slinging drinks until 2am in West Village — oh … and at three additional locations now.

Throughout the years, I remember craving their frozen rum & Cokes (which are a bit sweeter than what I usually go for).  On these 100º+ days, though, they’d be a welcome refreshment.  However, VBB recently switched out their longstanding Cuba Libre with an even more summery option–Frozen Cherry Limeades.  Let me tell you, folks … they’re dangerous.  They’re sweet, but not overwhelmingly so.  Make sure you bring a Sharpie to keep count of how many you’ve downed.

The next drink that hit the table (gently) was a Strawberry Martini (vodka, strawberry puree, simple syrup).  It packed a decent vodka punch … along with some serious vitamins.  The strawberry was just enough to give the drink some flavor without making it too goopy. 

While VBB is famous for its burgers (and bar), that’s not all it has to offer.  Their Grilled Buffalo Chicken Strips are a light way to start a meal, served “naked” with their hot sauce on the side.  However, if you’re into the whole “eat so much that I need to unbutton my pants” thing, go for the West Village Dip.  This dip’s legit, y’all … cheese, bacon, tortilla chips … damn.  I mean damn.

VBB offers “Bespoke Burgers” where you can choose your own patty (beef, turkey, or chicken) then pair it with any (and all) of 9 cheese, 14 sauces, and 17 toppings (including a fried egg, dried cranberries, and bourbon caramelized onions).  I kind of hate math, but my calculations show that you could make … a lot of different burgers.  If you’re not super into the whole “define yourself by your burger choices” thing, they offer eight suggestions.  My long time favorite has been the Swiss ‘Shroom Burger.  Make that happen sometime.

I took my dad along for this review and he’s a finicky eater.  (It was his second review with me and he’s getting good at it!  I don’t have to smack his hand anymore when he tries to take a bite of his food before I’ve gotten sufficient documentation.)   When I say finicky … I’m not kidding.  This man likes well done cheeseburgers, “plain and dry with ketchup only and a side of well done fries” … and that’s exactly what he ordered on our visit to VBB.  He said, as boring as his cheeseburger was, that it was a great burger and the accompanying shoestring fries were perfectly crispy.

To top off the meal, my dad got a tall, frosty glass of St. Arnold’s draft root beer.  I mean … I was sick to death that I was sick (literally) and couldn’t steal a sip of it.

They offer a full bar, the aforementioned burgers, paninis, plenty of sides (the siren call of the onion rings and truffle fries was nearly unavoidable), some desserts (hello, root beer float), and plenty of other deliciousness.

Overall, Village Burger Bar is as good as I remember it.  Now that I have eaten it (a bit more) sober than I was accustomed to previously, I realize the quality behind the menu.


Village Burger Bar
www.villageburgerbar.com
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West Village: (214) 443 9998
Mon-Sat: 11:00 am – 2:00 am
Sun: 11:00 am – 12:00 pm
 Allen: (469) 854 6616
 Legacy: (972) 801 2772
 North Dallas: (214) 484 4679

Dallas #BoozeNews: August 19

Americano_Instagram_612 (2)NEW OPENINGS

Americano will open at The Joule in the former Charlie Palmer space!  It’s a brand new restaurant concept for Dallas with a 1960s Italian feel echoing the spirit of Fellini’s “La Dolce Vita”. They’re hiring, so drop them a line if you’ want to be part of the team.

So last Tuesday, District Entertainment Group brought Dallas TBD, the newest club trying to make it in the seemingly cursed Republic space on Hall.  This week, they announced the September opening of Uptown Pawn, which will be almost what it sounds like … a pawn shop/restaurant/bottle service club(?), in the former Belly & Trumpet space.  (Stay tuned for it to make more sense.)  “The menu is focused on well-made, classic bar food like burgers and wings. The drinks menu will feature an array of beer, wine, Champagne and cocktails…”.  Other features: a patio, live music on week nights, a DJ on weekends, and the ability to get drunk and shop in one place.

Hot on the heels of the hottest days of summer, a new spot to cool down dropped anchor in the Design District, Anchor Design District Pool & Bar.  It’s in the DoubleTree Market Center and will feature plenty of tanning spots, cabanas, a bar, small bites, and private event space.

Oak … delicious.  El Bolero … delicioso.  Pakpao … อร่อย.  (That says “delicious” in Thai.)  The people who brought you those three concepts, with a little help from John Tesar, is going to do it again with a burger shop, The Royale, which will open in Plano next quarter!  The concept will have quality burgers (duh), some seafood options, a few poutines, and some “healthy” options.

Everyone and their dog should be excited about this … a SOCAL concept, Lazy Dog Restaurant & Bar, will open September 23 in Addison!  The dog-friendly restaurant will have a Rocky Mountain feel that will seat 273 (interior) and 154 (patio) … and space for the pups.  Stay tuned for scratch food from Executive Chef, Gabriel (Gabe) Caliendo and plenty of charity/fundraising events.

image003 (6)NEW PRODUCT RELEASES

Beam Suntory’s Japanese whiskey brand, Hibiki, is releasing a new blend, Hibiki® Japanese Harmony. It’s a mix of more than 10 Suntory whiskies “aged in five different types of casks, from Suntory’s Yamazaki, Hakushu and Chita distilleries. This delicate blend creates a oneness unfolding a full orchestra of flavors and aromas.”

NEW OFFERINGS

Deep Ellum hotspot Braindead Brewing is now serving brunch on Sundays from 10am to 3pm!  Look for biscuits and gravy, bacon flights (uhhh yes), and, of course, beer.

Paul Martin’s American Grill, the new restaurant on Oak Lawn, is now open for lunch at 11am. “The lunch menu features $12 specials including Pork Chili Verde Enchiladas with slow roasted pork, mild chili, avocado, tomato and cucumber salad and the Grilled Salmon Sandwich with arugula, housemade tartar sauce and a fresh baked roll.”

Meat lovers … rejoice.  One of my favorite Fort Worth spots, Vivo 53, now offers 50% off their Meatlovers Pizze & Bolo Spaghetti in celebration of Meat Lover Mondays.

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UPDATES

Steel Restaurant & Lounge announced that a new chef is stepping into their kitchen.  Chef Thomas A. Lengnick, Jr.  (a.k.a. TJ), recently from Shinsei and less recently from Whiskey Cake, will “revamp and bring a new flair to the classic Oak Lawn restaurant, [and] you can anticipate a new menu in the coming weeks.”

Hot of the heels of its new REMIX Happy Hour announcement, the W Dallas’ Living Room Bar announced its new cocktail options including a Champagne Mojito, Polish Mule (finally), Modern Negroni, and more.

LIMITED TIME OFFERINGS

Ya know how there’s construction EVERYWHERE right now?  Well, Pokey O’s and Hard Rock Cafe have decided to take full advantage and are offering construction deals!
Hard Rock Cafe is offering two cocktails–the Hammer Time Martini and the Wrecking Ball Sour–for $5.50 each, Monday-Friday, 11am to close through August 28.
Pokey O’s is offering a construction sundae Monday-Thursday, 12-5pm, for just $2 through the end of August!

Hopdoddy’s current special leave nothing to be desired!  (Not that they ever really do!)

The current burger is the Green Eggs & Ham Burger (Beef Patty, Fried Egg, Salsa Verde, Sliced Prosciutto, Manchego Cheese, Onion, Tomato, Arugula Salad, Egg Bun) … I just might try that, Sam I Am.
Available: through August 23
Cost: $11

Breakfast at any meal is really a good thing … so their new milkshake special, Demi’s Cinnamon Roll Shake Special, is damn tempting.  It’s handmade ice cream, cinnamon butter, cream cheese icing, cinnamon sugar, mini cinnamon roll bites, and whipped cream.
Available: through August 30
Cost: $6

Demis Cinnamon Roll

Demis Cinnamon Roll

Whole Foods Uptown Dallas

Toot toot.  Whole Foods is coming to the trolley line in Uptown Dallas!  Yes, what we’ve all been waiting for has finally opened … Whole Foods Uptown will open tomorrow, August 12 at 7:30am!

I had the pleasure of taking a private tour of the store … and believe you me, there’s a lot to look forward to.  WFU will be trolley themed to honor Rosie, Betty, and the rest–their made-to-order sandwiches on their interactive touchscreen menus even allow you to order sandwiches named after our iconic trolleys!  The store even features wood from the very trees removed from the land cleared to build the store which was built partially on historic land.  Eight stories of Gables apartments will sit on top of the store  and 17 three-story townhouses will line the back of the store.

They have the shelves stocked with everything from (quite literally) soup to nuts–expect the fresh produce … which is now in place–and they’re ready to open to the public.  Opening day’s festivities include:

  • 7am – Dixieland Band and Notre Dame School cheerleaders
  • 7:30am – speeches and the breaking of the 6’ Challah loaf
  • 8am – the taproom opens early!!!
  • 6pm – Exclusive tapping and tasting of Post Oak Pale Ale (won’t be available to the public until September 18)

We all know what kind of amazing goods and produce Whole Foods features, but let’s get down to the real business … the booze.

The Uptown store will sell beer and wine, which were on the shelves begging to be consumed on our tour.  The wine selection rivals that of “the mothership”, Whole Foods’ flagship store in Austin.  The beer … phew … imagine in 36 FEET of cold beer. (That’s the length of a typical classroom.  Talk about getting schooled!)  They focus on local and craft beers in both the grab-and-go area along with the Taproom.  (More on that below.)

WFU’s Taproom is complete with 32 seats indoor and space outdoors.  (Ya know … for when it’s not hot as balls outside.)  Check out their 24 drinks on tap–19 beers, four wines, and even one local bourbon barrel-aged cold brew coffee.  Grab a drink and relax on their bar or patio complete with misters, six TVs, and a view of McKinney.  Don’t feel like hanging around?  Pick up a growler for your beer and/or wine to take some of the fun home.  (They’ll even sell kegs if you preorder them!)  Unique to WFU?  A firkin.  (WHAT THE FIRK DID YOU CALL ME!?)  The firkin, beside a unit of measurement (1 firkin = 0.697326051 of a keg), is a unique type of keg tapped on its side and theirs will be dispensed by a beer engine.

OH … and don’t forget that sharing is caring.  If you buy a beer for someone, they’ll note it on the “BEER IT FORWARD” board allowing the recipient to get a beer on you on their next visit!  (Sooooo who’s gonna buy me a drank?)

Other features of the store include:

  • Squeeze & Grind — a juice, smoothie, and coffee bar with an imported Italian espresso machine
  • A spacious parking garage with multiple floors and two electric car power stations
  • Racks for up to 24 bikes and a FREE bike repair kit
  • A custom filled cupcake bar (uhhhhh this is the only one in Dallas doing this … can I live here?)
  • More then 200 grab-and-go options including pizza by the slice sold 2 for $6!
  • A smokehouse with in-store smoked meats (and catering!)
  • A bunch of cheeses.  (What!? That’s super important.)


WHOLE FOODS UPTOWN DALLAS
wholefoodsmarket.com
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2510 McKinney Ave, Dallas, TX 75201
469-518-5814

Dallas #BoozeNews: August 4, 2015

NEW OPENINGS

The Bread Winners Cafe & Bakery team announced that it will open its fifth location in Trophy Club in 2016!  The restaurant will also feature their French Quarter-style bar concept, The Quarter Bar, along with it in the planned development which will also feature hotels, retail, and other dining options.

LIMITED TIME OFFERINGS

It’s Hatch Chile time, y’all!  Check out the features around Dallas to enjoy the New Mexico chiles that are only available for a short time each year! 

  • Grand Prairie is hosting its 5th Annual Hatch Chile Festival on Saturday, August 22, 8am-2pm!  It’ll feature chiles, live music, and more.
  • Central Market returns again this year with their 20th Annual Hatch Chile Festival (August 5-18).  Stop in for recipes, lessons on handling spicy peppers, and, of course, Hatch chiles!  Don’t miss the Hot Hatch Chile Run, Walk, & Roll on August 22, too!
  • Old Chicago in Mockingbird Station will host a tapping of a Hatch Chile version of Don Jalapeño beer on August 5 at 7pm!
  • Market Street will host chile roasts the first four weekends in August, Saturdays and Sundays, at all D/FW locations during its Hatch Chile Fest.
  • Snuffer’s Restaurant & Bar (August 1-31)
    • The Hatch Chile Cheeseburger or Chicken Sandwich – start with Snuffer’s 100% fresh ground chuck burger or grilled chicken breast, then are adorned with Hatch chile peppers and diced onions, bacon crumbles, Monterey Jack cheese, lettuce, tomato and mayo.
    • Hatch Cheese Fries from Snuffer's

      Hatch Cheese Fries from Snuffer’s

      Hatch Chile Cheese Fries – hand-cut Idaho potatoes and topped with diced Hatch green chiles and Chihuahua cheese

  • El Fenix (August 3-September 7)
    • Hatch Chile Pork Burrito – Slow-roasted pork rolled and grilled to golden-brown goodness, topped with green chile sauce, Hatch green chile and queso fresco. Served with rice and beans. ($8.99)
    • Hatch Chile & Queso Blanco Enchiladas – A twist on El Fenix’s world famous enchiladas, stuffed with a blend of Monterey Jack and Chihuahua cheeses, topped with green chile sauce, Hatch green chile and queso fresco. Served with rice & beans. ($9.99)
    • Hatch Chile Stacked Crispy Chicken Enchiladas – Stacked hard-shell tortillas stuffed with shredded chicken, refried beans, guacamole and cheddar cheese, topped with green chile sauce, Hatch green chile and queso fresco. Served with rice & beans. ($10.99)

It looks like August is the month of the chile, because Torchy’s Tacos and Hopdoddy are getting spicy, too!

Torchy’s Taco’s is celebrating Some Like it Hot Month with a new taco each week … and they get progressively spicier as the month burns up.  (They call it #TorturebyTaco.)  The FIRST of the tacos is The Barn Burner and it clocks in at 20,000 Scoville units.  The last?  7 million Scoville units.  Say goodbye to your taste buds.

Ghostland Burgatory from Hopdoddy

Ghostland Burgatory from Hopdoddy

Hopdoddy Burger Bar‘s featured burger is a real scorcher, too.  Their Ghostland Burgatory is Beef Patty, Ghost Peppers (Naga Bhut Jolokia), Serrano and Habañero Peppers, Pepper Jack Cheese, Caramelized Onions, Ghost Sauce, Lettuce, Tomato, and Chipotle Mayo served on an Egg Bun.  (I was dared to try it on my last visit and chickened out.  Not literally … I still had a beef burger.)
Available: through August 9
Cost: $12

NEW OFFERINGS

Remix your Tuesday at the W Dallas Victory!  On Tuesdays, the Living Room Bar will offer REMIX, a reverse happy hour from 7-11pm with signature cocktails, small bites, and live music for FREE.

Is partying on Tuesdays too much for you?  Check out The Quarter Bar’s new Friday  party, complete with 80s music and movies from 11pm-2am.  Oh, and happy hour specials from 11am-7pm to get you warmed up ($2 domestics and wells, $4 select wines by the glass).

OTHER NEWS

The Cedars Social is now under new ownership and management!  Stop into The Cedars cocktail den to see what Jeffrey Yarbrough and Chad Boyle will do to mix up (or shake … as it were) the menu!

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Event Recap: Negra Modelo + Rick Bayless

Negra Modelo = good
Guacamole = good
∴ Negra Modelo + guacamole = ahhhhmazing

Who says you won’t use math after you graduate!?

The Negra Modelo team came to town last week with celebrity* Chef Rick Bayless in tow.  Upon arrival at 3015, a private event space in Trinity Groves, we were treated to as much Negra Modelo as we could (responsibly) consume along with small bites.  Whilte warming up, we were challenged to “unlock” swag by tweeting using #ThePerfectComplement–50 tweets for a bottle opener, 100 for branded glassware, 150 for signed cookbooks, and 200 for (badass) cutting boards.  Yeah … we got them all.

*If you consider a former “Iron Chef” competitor, author, (multiple) James Beard Foundation award winner, and “Top Chef Masters” Season 1 winner a celebrity.  Because I do.

After some mingling time and plenty of light bites, we were invited to visit the buffet featuring various items that were either made to be the perfect complement to a glass of Negra Modelo or were actually made using NM.  The beer itself is a medium-bodied beer that’s on the sweeter side with hints of spice and a caramel taste and bouquet — err, nose if you’re not fancy.

After the meal, Rick sat us down for some learnin’.  He walked us through his recipes for guacamole and slow cooked lamb shoulder.  His guac was a revelation … he used tomatillo and bacon, so obviously he gets me.  Check out all the recipes he worked with Negra Modelo to great the perfect menu to make.

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Since y’all don’t read my ramblings just to hear about my awesome Wednesday night … I have some awesome recipes to help you jump on the beer cocktail bandwagon.

GRAND MARNIER MICHELADA
1.5 oz Grand Marnier Cordon Rouge
0.75 oz fresh lime juice
6 oz Negra Modelo

Pour Negra Modelo in a tall glass over ice, then stir in lime juice.  Carefully float GMCR on top. Serve with a lime slice.

MODELO MIXER
2 oz Mezcal
3 sprigs cilantro
1 oz lime juice
1/2 oz simple syrup
Negra Modelo

Muddle the cilantro and the simple syrup in a shaker, then all the mezcal and lime juice.  Shake with ice.  Pour over ice in a tall glass then top with Negra Modelo.

Negra Modelo Old-Fashioned Cocktail (recipes by Rick Bayless for Frontera)
1/3 cup freshly squeezed lime juice
2 to 4 tablespoons superfine sugar to taste
1/2 cup bourbon
Ice cubes
1 to 2 cups Negra Modelo beer
Maraschino cherries for garnish

Mix lime juice and sugar in small pitcher until sugar dissolves. Stir in bourbon and chill until needed.  Fill 4 short “rocks” glasses with ice. Top each with ¼ of the bourbon mixture. Fill the glasses the rest of the way with Negra Modelo. Garnish with maraschino cherries.
Serves 4

 


NEGRA MODELO
negramodelousa.com
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Greenville Avenue Pizza Company

If there are two things I know for certain: it’s that it’s hot as balls outside and that pizza is the best thing that God made. (Only one of those is constant.)

Greenville Avenue Pizza Company (GAPCo) is the little pizza shop on Lowest Greenville that has supplied drunkards with the perfect late night food generously sprinkled with Pizza Crack (more on that later) since 2007. This food isn’t just any drunk food … it’s good enough to even eat sober. The owner, Sammy Mandell, spent the evening with our group and told us about his baby on Lowest Greenville that has gone from a small pizza shop to a rebranded, refurnished restaurant that was named one of the top 100 highest grossing pizzerias in the U.S. this past year. By which I’m not surprised at all because everything in GAPCo is made by hand–from the dough to their ranch.* The employees, from management to delivery drivers, are 100% behind Sammy and the brand and they support the shop and each other in spades. Like any great fast food restaurant, they ensure that their drivers are covered with the help of insurance companies similar to Insured ASAP (https://www.insuredasap.com/your-guide-to-insurance-for-food-delivery-drivers/) so they can deliver their meals without any worry. It’s part of the support they have pizza shop. this In fact, Sammy’s wife, Molly, not only takes charge of their snarky social media channels, but also rolled GAPCo’s meatballs for years. (They were even dubbed “Mollyballs”!)

BOOZE INFO: GAPCo offers Texas craft beers (uhhh and some wine)–Deep Ellum Brewing Company, Martin House Brewing Company, Cedar Creek, Saint Arnold, Shiner, and Eastciders dry cider. I mean … what’s possibly better than a cold beer and pizza when it’s 100º outside? (Maybe just following it up with a Steel City Pop from across the street.)

We’ll get to the pizza, but we have to chat about some of their other items first. (Because once pizza enters the conversation, that’s all there really is.) If you’ve never branched out past pies here, you’re missing out. The first thing that hit the table was a GIANT meatball and garlic knot. The Meatballs are 81/19 beef (the texture is perfect), lovingly hand-packed, and served with marinara sauce that takes five hours to make.

Their salads are delicious, fresh, crisp, and unique. The Brutus Salad was their take on a Caesar salad without being drenched in heavy dressing or sporting the cliche croutons (take a basic chicken Caesar salad, then add tortilla strips, diced jalapeños, and jalapeño Caesar dressing). The Italian Salad–romaine, kalamata olives, pepperoncini, parmesan, shallot vinaigrette dressing–was quite good, but I’d stick with the Brutus on my next visit.

Now, a pizza place with salads options … that’s super expected. But … a pizza place with wings good enough to stand on their own is a diamond in the rough. I don’t know if I’d ever attempt these spicy pieces of chicken goodness after a couple drinks, but sober, I’d eat the shit out of these fried Hot Buffalo Wings and would only pause to find a napkin and make sure my lips were still intact. And that aforementioned homemade ranch … it kind of makes these transcendent. The Lemon Pepper Wings had a perfect crisp to them if you’re into that not-as-saucy situation and the lemon flavor in the seasoning is surprisingly refreshing.

Hot Buffalo Wings

No … for the main event: the pizza. I think Bill Murray said it best when he said, “Unless you are a pizza, the answer is ‘yes, I can live without you.'” Amen, brother.

GAPCo’s pizza, like its other menu items, are made with homemade ingredients. You can TASTE the love in these slices. The fresh cheese, delicious meats, veggies, and more come together in a beautiful symphony of flavors and crispiness. Have it drunk and you’ll never ask your Uber driver to take you through the Whataburger drive-though again. The pieces hold up nicely without that sad wilting effect brought on by too much grease and not enough “crusture”. (Crust structure … it’s going to be a thing.)

I think it was all over for me when I had my first bite of the Supreme Pizza–pepperoni, ham, green peppers, onions, mushrooms, bacon, and olives. I mean … the bacon wasn’t just any bacon; it was just thick enough to really stand out in a crowded pizza but not feel like you’re missing a helping of eggs. (And once that Pizza Crack hits the cheese, you know it’s all over.)

Their famous Pizza Crack is made with garlic, salt, and their special mix of spices. Apparently they sell enough of this stuff that they’ve started selling jars of it. Full disclosure: a jar of this was one of the first things in the cabinet at my new condo.

Stay tuned to GAPCo for more new offerings coming up … they have a great product and are finding more ways to evangelize to the people of Dallas. Recently, GAPCo came out of the cover of night and they’re now open for lunch. The lunch special is $10 for a slice of cheese or pepperoni pizza, caesar salad, and a fountain drink. (And they’ll start offering brunch in August!)

GREENVILLE AVENUE PIZZA COMPANY
www.gapc.co | Facebook | Twitter | Instagram
1923 Greenville Ave (Lowest Greenville)
(214) 826-5404

Hours:
open for lunch daily at 11am
open for dine-in and delivery until:
– 1am on Mondays
– 3am Tuesday – Thursday
– 4am on weekends

*Unlike some places … they don’t discriminate against ranch-eaters. (We’re people, too–we just happen to be Texans.)

Hickory by Kent Rathbun

Kent Rathbun. (Not Ken Rathburn or Kent Rayburn.)  However you may butcher his name … you know that he knows what he’s doing.  We can thank him for the amazing concepts like Abacus, Jasper’s, and (formerly) Blue Plate … and now his newest venture, Hickory Plano, can be added to the list.

Their amazing PR girl arranged a bus to take us alllllll the way up to Plano to check out the new concept … which, if you know me, was a huge treat because I hate to drive.  Like …I hate it real bad.

The drive took us up the Tollway just past The Shops at Legacy (the home of Kent’s Jasper’s).  Upon arriving, Kent greeted us and showed us around the newly renovated space.  Expect a lot of raw wood, metal, and deep reds and browns.

While Hickory is a BBQ joint, the drinks leave nothing to be desired (except maybe another one).  They offer a full bar that can crank out anything from a Barrel-Aged Old Fashioned featuring Makers 46 to classics–Moscow Mules, anyone?  If you want to get a little crazy, check out their Cactus Juice (Avion Reposado, Triple Sec, prickly pear nectar, and lime).  And make sure to check out their Texas cocktails featuring Deep Eddy drinks.

If you’re into the beer situation, they have some great local options, but certainly not an extensive list–select crafts on tap and a handful of bottled options.  Their wine list includes a couple Texas wines and a curated list of decently priced options.

When the food started hitting the table, we all knew we were in for a long night.  I LOVED the salad options, which sometimes can be a bit lacking at a BBQ restaurant.  I almost couldn’t get enough of the Shrimp & Crab Coleslaw that featured a spicy cilantro vinaigrette that I could just about take a straw to.  I would also have to say that the Fried Green Tomatoes with charred jalapeño ranch were unreal. (We may or may not have been fork-fighting for the last piece.)  A starter that cannot be missed is their Smoked Sausage Fondue featuring whichever of their house-made sausages they choose for the day with creamy, cheesy goodness.

When I saw the entrees, I was so thankful knowing that we had a bus to take us back as I knew I’d have at least half and hour to recover before getting behind the wheel.  (I mean that not due to the drinks … but due to the sheer amount of meat I was about to consume.)  Their options for mains range from traditional burgers and sandwiches (and some not-so-traditional ones) and meats.  Some seeeeerious meats.  Their “little red smokehouse” prepares heavenly cuts that are sold by the 1/2 pound like their Smoked Pepper Crusted Wagyu Brisket, Hickory Smoked Turkey Breast, and Shaved Roti Pork Shoulder.  All of the meats were quite flavorful and I’d return for any single one of them, but some were a bit on the salty side.  That just means that you need to balance the meats with their Charred Corn Bread which was UNreal.  Get into that and don’t miss the Round Rock Honey butter that comes with it.

All of the sides that we tried were good, but the Crispy Brussels Sprouts were in the only bowl that saw the light of day.  These things, y’all, are f**king amazing.  (And not just because I love Brussels sprouts.)  Don’t miss the Blackstrap Molasses Baked Beans, too.  I mean … these beans have bacon on top.

The meal was coming to an end (so we thought) when dessert came out.  Instead of one of their Shareable Desserts for the table, they brought us all of them.  We tried Maw Maw’s Buttermilk Pie, which was a light-ish option but wasn’t up my alley, the Texas Size Chocolate Cupcake, which had a bit of spicy bite to it, and the Skillet Cobbler, which I’d eat all day every day!  The crunch on top was a perfect textural balance to the gooey fresh berries it hid.

Overall, the meal was overwhelming … and I don’t mean because of the amount of food, but because of how amazing everything was.  I don’t know why I expected anything other than brilliance from Kent Rathbun!

Make the drive–just plan to give yourself some recovery time before driving anywhere after.  Because … meat.
HICKORY BY KENT RATHBUN
www.hickoryplano.com | Facebook | Twitter
8100 Dallas Pkwy #115, Plano
(972) 712-7077
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Classic Peach Daiquiri Recipe

The classic daiquiri has been bastardized.  (I said it.)  The all-inclusive  resorts have misled our poor 18-year-old spring breakers and started a sad trend of icy, blended, sweet, frothy monstrosities with crazy straws and paper umbrellas.*

Many don’t know that the classic daiquiri is not only delicious, but incredibly easy to make.  It should start with a quality rum … no plastic bottles or cartoon characters!  I started with Rum Diplomático, a Venezuelan dark rum that is distilled from molasses.  Aged for 12 years, it has a dark gold color and has a slightly sweet taste.  Their daiquiri recipe is below.

DIPLOMÁTICO DAIQUIRI
1 1/2 oz Rum Diplomático
3/4 oz fresh lime juice
1/4 oz simple syrup
Garnish: lime wheel

Rum Diplomático asked me to come up with my own daiquiri recipe, a task for which I’m always game.  I added a little peach to it and have two versions of the recipe to try out–one slightly easier than the other!

CLASSIC PEACH DAIQUIRI
1 1/4 oz Rum Diplomático
3/4 oz Leopold Brothers Peach Schnapps or homemade peach liqueur (recipe below)
3/4 oz fresh lime juice
Garnish: lime wheel & peach slice

Shake wet ingredients in cocktail shaker with ice.  Strain into a daiquiri glass and garnish with a lime wheel and peach slice.

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If you’re anything like me, the only way that you get your fruits for the day is in your cocktails.  If you’re in need of your daily Potassium and Vitamins A & C, try this version with a little higher nutritional value.

CLASSIC PEACH DAIQUIRI
1 1/2 oz Rum Diplomático
3/4 oz peach puree
3/4 oz fresh lime juice
1/4 simple syrup
Garnish: lime wheel & peach slice

Shake wet ingredients in cocktail shaker with ice.  Strain into a daiquiri glass and garnish with a lime wheel and peach slice.

National Daiquiri Day is coming up on July 19, so try your hand at a big kids daiquiri for a change.  (Paper umbrellas are still acceptable if you can’t do without them.)

 

 

HOMEMADE PEACH LIQUEUR
2 cups vodka
4 large peaches, roughly chopped
Zest of one lemon
1 1/2 cups sugar
1 1/2 cups water

Steep the peaches and lemon zest in vodka in a tightly sealed in a cool, dark place.  After about two or three days, strain the liquid through a high-gauge coffee filter squeezing as much liquid as possible out of the peaches.

Place the water and sugar in a saucepan over medium heat.  Bring the mixture to a boil and then heat until it becomes syrupy.  Let the mixture cool, then combine it with the peach liquid.  Leave for at least one day and store up to two months in the refrigerator.

*Ok … paper umbrellas are admittedly awesome.  They will still be allowed … when appropriate.